Sabroso Caldo De Pescado - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 large tomatoes, diced
1/2 large onion, diced
1 cup cilantro, finely chopped
2 -5 chipotle chiles, drained from can
1 large chayote, cut lengthwise
1 (8 3/4 ounce) can garbanzo beans, drained
2 large carrots, peeled and cut lengthwise
1 lb shark, chunks
1 lb salmon, chunks
1 lb shrimp, peeled and deveined
2 -3 tablespoons shrimp, bouillon
5 -6 lemons, halved

Preparation

In large stock pot saute in oil: Tomato, onion, cilantro and chipotle chile.
Add water to cover 1/2 of stockpot.
Boil and bring to a simmer making sure to keep enough water going for a soup consistency.
Add chayote, garbanzos and carrots.
When vegetables are semi-tender add, shark and salmon, simmer until fully cooked.
Add shrimp for 3-4 minutes.
Add shrimp bouillon.
Serve ladle into large soup bowl and add lemon to taste.
Can be serve with tostadas or corn tortillas.